19 Old-School Southern Desserts From the ’60s Worth Reviving
Some desserts weren’t just served—they were expected. These 19 old-school Southern desserts from the ’60s weren’t flashy, but they never missed. They brought comfort to weeknights, held their place at every gathering, and proved that simple ingredients could still stop a table. As you scroll, expect memories, rich textures, and a few recipes that still hold their ground today.
Strawberry Shortcake with Brown Sugar Biscuits
Strawberry Shortcake with Brown Sugar Biscuits brings together sweet berries, whipped cream, and biscuits rich with molasses flavor. This Southern dessert made the rounds in the ’60s for good reason—simple ingredients that came out tasting like more. It baked fast, served cool, and didn’t need extra work to feel complete. It’s the dessert that made weeknights feel like front porch weather.
Get the Recipe: Strawberry Shortcake with Brown Sugar Biscuits
Butterscotch Peach Crisp with Fresh Peaches
Butterscotch Peach Crisp with Fresh Peaches turned backyard fruit into a bubbling dish boomers still talk about. The oat topping baked golden, holding up against the syrupy filling like classic Southern desserts always did. It served straight from the pan and tasted even better the next day. This was the dessert that made seconds part of the plan.
Get the Recipe: Butterscotch Peach Crisp with Fresh Peaches
Spiced Pear Cobbler
Spiced Pear Cobbler tucked cinnamon-laced pears under biscuit topping, the way Southern desserts held warmth without trying. It baked in one dish and stayed hot through dessert and after. The fruit stayed soft, the topping sturdy, and the smell filled the house by suppertime. This was the kind of dessert that didn’t wait for Sunday.
Get the Recipe: Spiced Pear Cobbler
Butterscotch Pie
Butterscotch Pie set a stovetop filling under clouds of meringue, firming into the kind of slice Southerners knew would go fast. It chilled overnight and stayed crisp at the crust, ready for any occasion that needed a pie on the table. No bells, no whistles—just sweetness that held its ground. This dessert showed up without needing to prove anything.
Get the Recipe: Butterscotch Pie
Old‑Fashioned Hummingbird Cake
Old‑Fashioned Hummingbird Cake blended banana, pineapple, and chopped pecans into a moist, spiced batter boomers kept passing down. Frosted with cream cheese and served tall, it made birthdays and potlucks feel more official. Every bite held a little more than expected. This was the dessert that never needed an excuse to be made.
Get the Recipe: Old‑Fashioned Hummingbird Cake
Peanut Butter Pie
Peanut Butter Pie chilled fast and sliced even faster, built from a graham crust and smooth filling that skipped the oven entirely. It was the kind of Southern dessert that lived in the fridge and didn’t need much attention to keep disappearing. Its sweet-salty balance always hit just right. This dessert was quiet, cold, and always welcome.
Get the Recipe: Peanut Butter Pie
Old‑Fashioned Pecan Pie
Old‑Fashioned Pecan Pie held its shape with a sticky-sweet filling and crisp, buttery crust that stayed on every Southern dessert table worth remembering. It baked deep and cut clean, loaded with nuts and just enough chew. Nothing fancy, but nothing forgotten either. This pie earned its spot without saying a word.
Get the Recipe: Old‑Fashioned Pecan Pie
Old‑Fashioned Lattice Top Apple Pie
Old‑Fashioned Lattice Top Apple Pie laid cinnamon apples beneath a woven crust that made every Southern table feel more complete. The filling bubbled up just enough to stain the edges golden, slicing neatly after a short cool-down. It showed up at holidays, church dinners, and quiet weekdays alike. This pie stayed ready for whatever the ’60s brought through the door.
Get the Recipe: Old‑Fashioned Lattice Top Apple Pie
Basil Peach Cobbler
Basil Peach Cobbler mixed ripe peaches and chopped herbs into something that still felt like home, just with a fresher kick. It baked soft underneath and crisp on top, sliding out of the pan in perfect squares. The hint of basil didn’t steal the show—it just reminded you someone cared. This cobbler whispered flavor in every bite.
Get the Recipe: Basil Peach Cobbler
Old‑Fashioned Coconut Cream Pie
Old‑Fashioned Coconut Cream Pie chilled into a custard that sliced without slumping, topped with toasted flakes that cracked under a fork. It balanced richness with bite, the way Southern desserts often did when ovens turned off for the summer. No frills, no fuss—just flavor that stuck around. This pie didn’t need a season to show up.
Get the Recipe: Old‑Fashioned Coconut Cream Pie
Red Velvet Cake
Red Velvet Cake stacked cocoa-rich layers under cream cheese frosting, bold in color and steady on the fork. It was a Southern dessert that kept its cool without trying to be anything more than what it was. Moist, bright, and easy to make ahead, it stuck around because it worked. This cake was loud on the outside, but steady where it counted.
Get the Recipe: Red Velvet Cake
Peach Pandowdy
Peach Pandowdy baked fruit low with crust tucked beneath, bubbling just enough to call everyone to the kitchen before dinner ended. It served messy and sweet, the way Southern desserts never pretended to be neat. With no slicing needed, it filled plates fast. This one never needed to leave the pan to leave an impression.
Get the Recipe: Peach Pandowdy
Pecan Praline Brownies
Pecan Praline Brownies layered soft chocolate with nutty topping in a way that made Southern desserts feel rich without showing off. They baked fast and cooled into clean, dense squares that carried well across town or just across the table. The pecan top cracked gently, holding sweet caramel underneath. These brownies were square on purpose—and proud of it.
Get the Recipe: Pecan Praline Brownies
Coconut Custard Pie
Coconut Custard Pie set slowly in the oven, coming out golden and firm with shredded coconut peeking through the top. It sliced cold or warm, ready whenever it needed to be. The flavor stayed even and steady, never trying to be more than it was. This was a pie that filled plates without saying much at all.
Get the Recipe: Coconut Custard Pie
Banana Caramel Cake
Banana Caramel Cake used old bananas and pantry caramel to turn yesterday’s fruit into today’s dessert. It baked fast and firm, finished with a glaze that set without effort. This was a Southern dessert built on what you had, not what you hoped for. It was the cake that knew how to work with what was left.
Get the Recipe: Banana Caramel Cake
Grandma’s Molasses Cookies
Grandma’s Molasses Cookies baked soft with crinkled tops and a deep brown sugar bite that held up well past the ’60s. They traveled well, stayed soft, and paired with just about anything on the table. A little spice, a little chew, and no hard edges in sight. These cookies didn’t speak loud, but they stayed close.
Get the Recipe: Grandma’s Molasses Cookies
Southern Cream Cheese Pound Cake
Southern Cream Cheese Pound Cake baked low and slow, turning butter, sugar, and time into something dense enough to carry memories. It didn’t need frosting—just a slice and maybe a quiet afternoon. Wrapped up or served fresh, it held together through days and decades. This was the kind of cake that knew how to last.
Get the Recipe: Southern Cream Cheese Pound Cake
Cherry Cobbler
Cherry Cobbler baked tart fruit under golden crust, spooned into bowls that fogged up with steam and stuck to everything sweet. It didn’t call for much beyond cherries, sugar, and something to hold it all. The result was always fast to disappear. This dessert never asked for praise, but always got it.
Get the Recipe: Cherry Cobbler
Pineapple Upside Down Bundt Cake
Pineapple Upside Down Bundt Cake flipped sticky fruit and sweet batter into a Southern dessert that stayed as pretty as it was steady. It unmolded clean with edges that held their shine, thanks to syrup and patience. The flavor was bright, the texture even, and the result never wobbled. This was the dessert that turned the pan upside down and came out ahead.
Get the Recipe: Pineapple Upside Down Bundt Cake